Shortbread Thumbprint Cookies With Lemon Curd Recipes

LEMON CURD THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.
• Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indention into the center of each using your thumb. Put a small spoonful of lemon curd into the depressions.
• Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

EASY LEMON THUMBPRINT COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, mix cookie mix, flour, melted butter, egg and lemon zest with spoon until soft dough forms.
• Shape into 50 (1-inch) balls. In small bowl, place sparkling sugar. Dip top of each ball in sugar. Place balls, sugared side up, 1 inch apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using end of wooden spoon, make 1/2-inch circle indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• When ready to serve, spoon lemon curd into small resealable freezer bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/4 teaspoon per cookie. Store covered in refrigerator.

SOFT LEMON THUMBPRINT COOKIES

Steps:

• Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Using an electric mixer, beat together butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.
• Beat in egg yolks and vanilla extract. Add flour and salt and mix until incorporated and dough comes together in a ball. If desired, chill for 30 minutes.
• Form dough into 1-inch balls (make sure they're perfectly round), and arrange on prepared cookie sheet. Use a ½ tsp. measuring spoon to create perfectly circular craters in the center.
• Bake cookies for 8 to 10 minutes. Remove cookie sheet from oven. If indentations look shallow, further define them again and fill each with about 1/2 tsp of lemon curd.
• Bake for an additional 3 to 4 minutes, or until curd melts slightly and edges of cookies are lightly golden. Cool. Dust with powdered sugar, if desired.

SHORTBREAD WITH LEMON CURD

Steps:

• Sift flour, confectioners' sugar, and salt together in a bowl. Press softened butter into flour mixture and combine until blended. Pat stiff dough into two 9x13-inch pans forming even layers. Pierce through dough with a fork every 1/2-inch in lines parallel to the long sides of the pans; use a clean yard stick laid across the pan as a guide to make straight rows. Chill dough until firm.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until lightly golden, about 11 minutes. Cut into rows using fork marks, again using a yardstick as a pan guide. Cut rows into 3-inch lengths to make fingers. Cool completely in the pan.
• Meanwhile, beat eggs in a bowl. Stir in sugar, lemon juice, melted butter, and lemon rind. Pour into the top of a double boiler set over simmering water; cook and stir until thick and smooth, 5 to 10 minutes. Cool at room temperature.
• Serve shortbread fingers with lemon curd.